I made cookies yesterday because my yoga teacher mentioned it and I’m highly suggestible. I started with the previous Hurricane Sandy Cookies recipe, but made some small adaptations due to what we did/didn’t have available. They came out quite delicious!
Vegan Peanut Oatmeal Chocolate Chip Cookies
- 1/3 cup natural peanut butter
- 2 tablespoons canola oil
- 1/2 cup raw sugar
- 1/2 cup brown sugar
- 1/3 cup plain soymilk
- 1 teaspoon imitation vanilla extract
- 1 cup whole wheat pastry flour
- 1/2 teaspoon baking soda
- 1 cup quick oats
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup almonds, chopped
Directions
- Preheat oven to 425°F and prepare your baking sheets.
- Whisk together first five ingredients until very smooth. Mix dry ingredients. Combine all ingredients and stir to combine thoroughly.
- Hand roll into small balls and then flatten down to about 1/3 to 1/2 inch thickness. Bake for about 8-10 minutes, or until tops develop cracks. They won’t look quite done. That’s ok. Remove sheet from oven, and wait 10 minutes before transferring cookies to plate.
I love ice cream. I LOVE it. Vegan ice cream is ok, but it’s not easy to find brands that are really good, and almost all of them are very pricey. So, I’ve worked out what is a perfectly good substitute for me. And, you can make it yourself with a blender or food processor and some simple ingredients.
Sometimes, you just really need a cookie. And, what I wanted was oatmeal raisin, but one of the children had eaten all of the raisins. So, out of necessity, I scouted out a wide variety of oatmeal peanut butter cookie recipes and squished them together into this!
